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3,032,093
United States‘ Patent 0 ’ ICC
Patented Mar. 19, 1953
2
i
As an added advantage, the quality of the product is high
.
.
Further, the present invention develops a new ?eld ii
the utilization of oil-free soybean ?ake which has no
been heretofore known.
The details of the present invention will be ‘explainer
with reference to some preferred examples.
‘One part of oil-free soybean ?ake is introduced into at
extraction vessel and 5 parts of water are added. Ther
a bag of synthetic textile containing 0.7 part of a catioi
exchange resin is thrown into the extraction water ant
3,082,093
PROCESS FOR‘ PRODUCING REFRESHING BEVER
AGE FROM OIL-FREE SOYBEAN FLAKE
Aikichi Nagata, Hiroshi Yamambto, and Shiro Terashima,
Tokyo, Taizi Matsumoto, Kawasaki-shi, Kanagawa~ken,
Shoichi Onishi, Tokyo, and Shimpachi Konishi, Kawa
' saki-shi, Kanagawa-ken, Japan, assignors to Ajinomoto
Kahushiki Keisha, Tokyo, Japan, a corporation of
Japan
. No Drawing. Filed Sept. 6, 1960, Ser. No. 53,930
Claims priority, application Japan Sept. 12, 1959
extraction is carried out for 1 hour at room temperaturt
10 Claims. (Cl. 99-98)
under agitation. The bag of resin is raised from the liquit
This invention relates to processes for obtaining an
acid-sugar‘ extract from soybean ?ake and to process for
liquid by centrifuging. The extraction liquid amounting
and the solid materials are separated from the extractioi
producing beverages. An object of the present invention 15 to 4 parts has a pH of 3.2 and has a very refreshing sou
taste. The analysis of acids contained in the liquid is a
is to produce refreshing beverages of high quality eco
set forth in Table I. (In Table I, the composition of th
nomically and by very simple operations from low-cost
oil-free soybean ?ake which is obtained abundantly as a
acid content of the juice of a mandarin orange is 3154
byproduct in the production of soybean oil.
A process for producing refreshing beverages from oil
described for the convenience of comparison.)
TABLE I
free soybean ?ake according to the invention is character
ized in that an acidic liquid is obtained ‘either by extract
ing oil-free soybean ?ake with Water in the presence of
a cation exchange resin or by ?rst extracting oil-free soy
bean ?ake with water and then treating the extraction
Acid Composition of Extraction Liquid
Extraction Mandarin
liquid,
orange
percent
juice,
percent
liquid with a cation exchange resin, the acidic liquid being
treated with a decoloring’ agent and the decolored liquid,
after being concentrated or diluted being treated with
sweetening agents, perfumes, coloring agents, nourishing
30
elements and the like.
Generally, refreshing beverages are known which con
tain carbonic acid or organic acids which are present in
free condition and give a sour taste. For example,
_
70
72.
_
_
.
trace
8
5
15.
9.
1
Phosphoric acid _____________________________ __
14
Succinic acid
Malic acid
Tartaric acid_____
_________ _ .
As seen from Table I, the acid composition of th
extraction liquid is composed mainly of organic acid
lemonade, cider and soda water beverages contain carbonic
acid as a principal ingredient, while orange juice, grape 35 such as citric acid, malic acid and tartaric acid and ;
resembles the acid composition of the juice of a'mandari
juice and other fruit juices generally contain citric acid
orange.
or other organic acids as their principal ingredients. Lac
The sugar content, acid content and the results of a
tic acid bacilli beverages containing lactic acid as a prin—
analysis of the other elements in the extraction liquid ar
cipal ingredient and various colabeverages are also ex
amples of refreshing beverages. The increased consump 40 set forth in Table II. (In Table II, for the convenienc
of comparison, the values of extraction liquid which i
tion of these refreshing beverages is evidenced by the
concentrated to 1A volume are described along with th
values of the juice of a Chinese citron and juice of mar
darin orange according to the standard of the Ministr
of Agriculture and Forest in Japan and the value of
increased juices.
In the preparation of fruit juices, natural fruits are
squeezed and to the obtained juices are added sweetening
agents, organic acids, coloring materials, perfumes and
canned orange juice commercially available.)
the like. Sometimes various synthetic compounds are
used instead of genuine fruit juices by giving them ?avours
TABLE II
similar to desired particular fruit juices.
, When beverages are produced from genuine fruits, the
production is subject to various conditions such as price,
l
l
50'
Sugar
availability of supply and quality of the fruit. Further,
tent (g./
sugar
Nitroge
dl. as
content
(mg/d1.
(g./dl.)
citric
to acid
acid)
content
there are involved difficulties in collection and‘ transpor
i
tation. Consequently it is not only di?icult to produce
juices of standard quality but it is often unavoidable that
‘the, cost of production is high.
On the other hand, while synthetic beverages can be
produced at relatively low cost, they are generally not
Extraction liquid __________ ..
Acid con- Ratio of
content
2. 5
0.5
5.0
10.0
2.0
5.0
1
9. 0
10.0
.
2.0
0.7
4. 5
14. 3
1
‘
10.1
0.5
20. 2
Extraction liquid concern
trated to V_ _ __
Chinese citron_ __
Mandarin orange
Canned orange juice from
market ____ __' _____________ __
as good in quality. as those based on genuine fruit juices
and it is very di?icult to obtain products of high quality. 60
As apparent from Table II, the extraction liquid wi
A further object of the present invention is to overcome
have a composition substantially similar to that of a ma:
the di?iculties noted-above in the production of refresh
darin orange or canned orange juice when it has sug:
ing beverages and, to this end, it has been found that oil
added thereto, and extraction liquid concentrated to 1,
free soybean ?ake contains a great amount of organic
volume has practically the same composition as that r
65
acids which can be effectively utilized in the production
a Chinese citron. It can be understood,_therefore, th:
‘of refreshing beverages. Among these organic acids, the
principal one is citric acid and other include malic acid,.
tartaric acid, succinic acid and so forth.
As free soybean ?ake is very cheap and can be obtained
easily and abundantly, the operation of the present inven
refreshing beverages can be very readily prepared fl'Oi
such extract liquids.
I
The extraction liquid obtained by conducting extra
tion on oil-free soybean ?ake with water in the present
of a cation exchange resin has a composition which
tion is simple and easy and the cost of production is low. ' -very similar to that of fruits. However, it contaii
4
3
various elements which may cause a disagreeable or pecu
liar odor and coloring, and hence it is not suitable for use
compose salts dissolved in the extraction liquid and to
adsorb cations by means of the resin thereby emancipat
,n a beverage and requires decoloring and deodorizing for
such use. However, these elements attributable to the
odor and color of soybeans can be easily removed with
ing organic acids and lowering the pH to 3-4 thereby
coagulating and precipitating protein. When the pre
cipitated protein is separated, an acid-sugar liquid having
adsorption by active carbon or decoloring agents such
is decoloring resins. In fact, the odor and coloring of
soybeans can be removed by simple treatment of the ex
before is obtained. The separated protein contains prac
tically no impurities and is a soybean protein of very
the same composition as the acid-sugar liquid described
high purity.
tract liquid with decoloring agents thereby achieving
simultaneously decoloring and deodorizing. By this op 10 As stated above, the extraction of the invention is con
ducted to obtain acid-Sugar liquid either by extracting
eration, colorless and odorless re?ned liquid can be ob
oil-free soybean ?ake with Water in the presence of a
;ained very advantageously without requiring separate
cation exchange resin, or by treating with cation ex
decoloring and deodorizing operations.
change resin the extraction liquid obtained by extracting
The re?ned liquid obtained by the treatment with de
zoloring agent is, however, not sweet enough because of 15 with water. For the cation exchange resin used in the
insufficient sugar content. It is therefore sweetened by
adding sweetening agent such as sucrose, glucose, maltose,
honey, sorbite or synthetic sweetening agent. Further,
here may be added, if desired, perfumes, emulsi?ers,
present invention, any resin may be used as long as it
is capable of decomposing neutral salt and adsorbing
cation ions, but cation exchange resins which have sul
fonic acid radicals as their functional radicals, are par
iourish-ments, and so forth to obtain any predetermined 20 ticularly suitable. Complex type cation exchange resins
having sulfonic acid radicals as their main functional
:ompositon for providing a refreshing beverage.
As explained above, the process of the present inven—
tion comprises three steps, the extraction step wherein
radicals and cation exchange resins having phosphoric
acid radicals as their functional radicals can also be uscd.
The amount of cation exchange resin used should
ail-free soybean ?ake is extracted with water in the pres
ence of a cation exchange resin, the refining step wherein 25 preferably be more than 0.3 part per 1 part of oil-free
soybean ?ake and the best result is obtained when 0.6-0.8
acidic liquid obtained by extraction is treated with a de
zoloring agent, and the ?nishing step wherein the re?ned
part of the resin is used.
liquid is adjusted to desired composition thereby to give
The extraction medium, that is Water, is used at the
rate of 4-7 parts of water per one part of soybeans and
a ?nal product. Each of these steps may be modi?ed in
various ways as will be explained more fully in the follow 30 5 parts is preferred. However, the amounts of cation
.ng.
Firstly, as to the extraction step, the extraction is con
ducted by maintaining oibfree soybean ?ake and a cation
exchange agent in a common extraction medium such as
exchange resin and water to be used may be
desired and according to requirements as a
course. The treatment temperature in the
step has scarcely any effect on the result. The
altered as
matter of
extraction
cation ex
When the extraction is thus conducted, water 35 change resin used in the extraction may be regenerated
by treatment with dilute mineral acid according to con
ventional method and reused repeatedly. In the regenera
probably present as ‘salts combined with acid) and pro
tion of the resin, mineral salts, mainly potassium salts,
tein, are dissolved out of the soybeans and they contact
are recovered from the e?luate.
the cation exchange resin which adsorbs cations. Conse 40
In the re?ning step, the disagreeable soybean odor and
quently the concentration of cations in ‘the liquid is low
the coloring materials of the acid-sugar liquid are re
ered While anions are freed according to the decrease of
moved by the treatment with a decoloring agent. This
:ations. Thus the value of pH of the extraction liquid
decoloring and deodorizing are important in the prepara
is gradually lowered until it reaches a substantially con
tion of a refreshing beverage which has no commercial
stant value of 3—4. As well known, the isoelectric point
value if it is not satisfactory in color, odor, and taste in
of protein is about pH 4, and the solubility of protein is
clusive. Accordingly, if the disagreeable odor of soy
rninirnum at the isoelectric point.
beans and the coloring materials are not completely re
In accordance with the present invention, the extrac
moved in the re?ning step, it is impossible to use the above
tion is conducted at a point near the isoelectric point of
described acid-sugar liquid as a refreshing beverage.
protein in the absence of alkali salt. Hence the solu
he inventors have found, however, that the substances
oility of protein is extremely low and there occurs prac
to which are attributable the odor and color are readily
tically no dissolving out of the protein while the car-bo
adsorbed and removed completely by adsorption by
iydrate and ash content is effectively extracted and the cat
a decoloring agent such as active carbon or a decolor
.ons are immediately adsorbed by the resin to leave car
ing resin. Thereby, a liquid having a very pleasant sour
Johydrates and anions in accumulation in the liquid.
taste is recovered which is free from color, odor and any
Fhe anions are organic acids, the major part being citric
inherent disagreeable taste of soybeans. This is one of
acid as already mentioned, while the carbohydrates are
the very important advantages in the industrial application
:omposed mainly of sucrose mixed with other sugars such
of the present invention.
as stachyose and ra?inose. Thus an acid-sugar liquid
For the decoloring agent in the re?ning step of the
suitable for a refreshing beverage is obtained. If the 60 present invention, any active carbon or substantially neu
water.
soluble substances in oil-free soybean ?ake, namely cm
bohydrates, ash contents (mainly potassium or calcium
extraction step is considered as a step for the recovery of
tral porous decoloring synthetic resins having intrinsically
protein from oil-free soybean ?ake, it is again very useful
since it improves greatly the purity of protein of oil~free
no ion exchange function may be used.
soybean ?ake due to the extraction and removal of car
strong function of adsorbing materials having a disagree
able odor and can be'used repeatedly by regeneration
oohydrates and ash contents without accompanying loss
of protein. Thus this process gives batch re?ned oil-free
soybean material useful in food industries and acid-sugar
iquid, and thus attains simultaneously the re?ning of pro‘
em.
However, it is
convenient to use a decoloring resin since this has a
after use. It is also possible to carry out extraction and
re?ning steps simultaneously by having a cation exchange
resin and a decoloring agent co-present in the-extraction
water.
The extraction step may be modi?ed as described in 70
Finally the ?nishing step will be explained in greater
detail. The liquid obtained by the extraction and re?ning
he following and said modi?cation achieves an effect
;imilar to that already described. Oil-free soybean ?ake
steps of the present invention is a colorless transparent
odorless acid-sugar liquid having a refreshing sour taste
nay be extracted solely with water and separated into
with no peculiar disagreeable ?avor, but the ratio of sugar
:olids and the extraction liquid. Then the extraction
to acid is too low and it is not suitable for use as a
iquid may be treated with a cation exchange resin to de
I."
r.
3,082,093
5
6
beverage as it is because of insu?icient sweetness. How
ever, when a proper amount of sweetening agent is added
thereto to increase the ratio of sugar to acid, the ?avor
is remarkably improved and a refreshing beverage of ex
cellent quality is obtained. The obtained product may be
marketed directly as a refreshing beverage. However, it
Then 200 g. of sugar, 4 g. of sodium cyclosulfamate and
perfumes and a coloring agent are added. Further added
are 5 g. of lysine hydrochloride and 1.6 g. of vitamin C
and the ?avor is adjusted to obtain 4 l. of a refreshing
is colorless, transparent and odorless. If desired, there
may be added selected coloring agents and perfumes to
prepare a refreshing beverage having any desired color
beverage having increased nourishing e?ect.
What we claim is:
l. A process for obtaining an acid-sugar extract from
oil-free soybean ?ake comprising adding water to oil
free soybean ?ake in the presence of a cation exchange
and ?avor. , If sweetening agents and perfumes are added 10 resin in a ratio of about 4—7:1:.3—l to obtain an acidic
to the above mentioned acid-sugar liquid after it has been
concentrated, a concentrated refreshing beverage is ob
tained. It is further possible to prepare with no difficulty
a carbonic beverage by saturating the acid-sugar liquid
with carbonic anhydride, or a fruit juice by adding any
desired natural fruit juice to the acid-sugar liquid in any
desired ratio. If nourishing substances such as vitamins
and amino acids are‘ added to the liquid in the ?nishing
step, a refreshing beverage having increased nourishment
extraction liquid having a pH of about 3 to 4 and treat
ing the acidic extraction liquid‘ with a decolorizing agent
which is intrinsically free of any ion exchange function
to remove color and odor therefrom, said resin being
capable of decomposing neutral salt and adsorbing cation
lons.
2. A process as claimed in claim 1, wherein the de
colorizing agent used is selected from the group consisting
of active carbon and synthetic decolorizing resins having
may be obtained.
20 intrinsically no ion exchange function.
3. A process for producing a refreshing beverage from
As described above, the present invention provides
oil-free soybean ?ake comprising adding water to oil
an entirely new and advantageous process for producing _
free soybean ?ake in the presence of a sulfonic-cation
a very useful refreshing beverage from oil-free soybean
exchange resin in a ratio of about 4—7: 1 :3-l whereby an
material.
In the following, some further examples will be de 25 acidic extraction liquid is obtained which has a pH of
4—3, treating the acidic extraction liquid with a de
scribed.
colorizing agent selected from the group consisting of
EXAMPLE 1
active carbon and decolorizing resins to remove color and
odor elements, and adding ?avor to the decolorized
.
ash 5.8%) is charged in an extraction vessel, and 700 30 liquid.
4. A process for obtaining an acidjsugar liquid from
ml. of an H-type cation exchange resin are separately
oil-free soybean ?ake comprising adding Water to oil
charged into a resin vessel separately. These two vessels
1 kg. of oil-free soybean ?ake (total nitrogen 8.20%,
are connected to each other with a pipe and 5 l. of water
are circulated by means of a pump to carry out extrac
' tion. After conducting extraction for’ about one hour at
free soybean ?ake in a ratio of about 4—7:1 to obtain an
extract-ion liquid containing sugars and organic salts, add
room temperature, solids are separated from the ex
ing a cation exchange resin to the resultant extracted
liquid in a ratio of about 1:.3—1 to free organic acids
EXAMPLE 2
from said extraction liquid and then treating said liquid
from said extraction liquid, separating the protein which
traction liquid and 705 g. of re?ned oil-extracted soybeans
precipitates therefrom, and treating the liquid containing
(total nitrogen 11.3%) are obtained by drying the sepa
the sugars and organic acids with a decolorizing agent
rated solids. The extraction‘ liquid amounting to about
4 l. is slightly colored and contains 2.5 g./dl. of sugar, 40 which is intrinsically free of any ion exchange function to
remove the color and odor therefrom. ,
0.5 g./dl. of organic acids (as citric acid) and 0.025
5. A process as claimed in claim 4' comprising adding
g./dl.' of total nitrogen and exhibits a pH of, 3.2. This
a ?avoring agent.
extraction liquid is sterilized by heating at 80° C. for
6. A process for obtaining an acid-sugar extract from
30 minutes and then is passed through a column ?lled
with 400 ml. of decoloring resin. A colorless, trans 45 oil-free soybean ?ake comprising adding 4—7 parts of
water to 1 part of oil-free soybean ?ake to obtain an
parent, odorless acidic liquid having an agreeable sour
aqueous extraction liquid and treating said extraction
taste is obtained.
liquid with 0.3-1 part of a cation exchange resin which
When this acidic liquid has 200 g. of sugar added
is capable of decomposing neutral salt and adsorbing
thereto, and 4 g. of sodium cyclosulfamate and coloring
cations to remove cations and lower the pH to about 3-4
agents and perfumes which give the ?avor of an orange
whereby to render protein insoluble in the liquid.
thoroughly mixed therein, 4 l. of a beverage like orange
7. A process for treating an extraction liquid obtained
juice and having an excellent ?avor is obtained.
by the process of claim 6, comprising separating protein
with a decolorizing agent to remove color and odor
Oil-free soybean ?ake amounting to 1 kg. is charged 55 therefrom.
'
into an extraction vessel and extraction is carried out for
one hour at room temperature by adding 5 l. of water.
8. A process as claimed in claim 6, wherein the cation
exchange resin used is a resin whichcontains a sulfonic
By separating solids by centrifuging, 4 1. of the extraction
acid radical as its functional radical.
liquid is obtained.
9. A process as claimed in claim 6 wherein the cation
60
600 m1. of an H-type cation exchange resin is placed
exchange resin used is a resin having a phosphoric acid
into a bag of synthetic textile and the liquid is then
radical as a functional radical.
agitated mildly with the bag introduced into the liquid.
10. The decolorized and deodorized acid-sugar extract
Cations are adsorbed by the resin and organic acids are
liquid
produced by the process of claim 6.
freed to lower the pH thereby coagulating and precipi
tating protein.
Precipitated protein is separated by
centrifuging and settlement and an acidic aqueous solu
tion obtained is subjected to heat treatment and there
after is decclgresi and deodorized with active carbon.’
References Cited in the ?le of this patent
UNITED STATES PATENTS
2,881,076
Sair _,_y_r__,___p ________ __ Apr. 7, 19,59